Five-Star Chicken Enchiladas - cooking recipe

Ingredients

Filling
3 cups cooked chicken meat
1 (4 ounce) can chopped green chilies
1 onion, diced
Assembly
1 cup enchilada sauce (Mexican gravy)
12 corn tortillas or 12 flour tortillas
Topping
2 cups enchilada sauce
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup sliced black olives

Preparation

Prepare filling: mix filling ingredients; set aside.
Preheat oven to 350.
Pour enchilada sauce on a large dinner plate.
Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
Pop the pan into the oven for about 30 minutes.
Serve with sour cream and guacamole.
ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.